Pages

Sunday, March 3, 2013

Gluten Free Chocolate Chip Cookies (with Chickpeas!)

It's gotten to the point where the first question anyone asks me about something I've made is "What's in it?" And they're not talking about flour, eggs, or sugar.

It's no secret that I love hiding funky foods in my desserts. It's like a challenge to me. Cauliflower in an oatmeal cookie? I bet I can pull that off!

And usually, I do.

But what about the other times?

Oh yes, there have been tons of failed secret ingredient recipes at my house. There was the sweet potato cookie dough that tasted like lunch, the red velvet beet pancakes that were compared to dirt, and many a chickpea blondie that ended up in the trash can.

So, when my family asked what was in these cookies, and I responded honestly, "chickpeas", they were a bit slow to take a bite.

Don't woory, though. I'm not posting a recipe for a dessert that tastes like beans. Luckily, these cookies came out fantastic! They're one of my best secret ingredient creations to date.

With a hint of peanut butter, a whole lot of chocolate chips, and no gluten, grains, or white sugar used, they're a you're sure to gobble them up without any guilty afterthoughts. Hooray for secret ingredients!

Gluten Free Chocolate Chip Cookies

1 16 ounce can chickpeas

2 tbsp natural peanut butter

2 tbsp plain yogurt (soy, greek, almond, etc)

1 tsp vanilla extract

3 prunes (see below for substitution notes)

2 tbso honey

1 tsp baking powder

1/3 - 1/2 cup chocolate chips

Preheat oven to 350F. Combine all ingredients except chocolate chips in a food processor. Process until very smooth, with no chickpea clumps. Once completely combined, add chocolate chips and process just until incorporated. Form dough into small balls on a greased or lined baking sheet. Press down balls to form cookie shapes. Bake for 8 minutes, and tthen let cool a couple minutes on baking sheet before transfering cookies to drying rack. Cookies are best served slightly warm.